Texas Eggs

Texas Eggs

11

"This is a great Christmas morning treat. Make it the night before and pop it in the oven in the morning."

Ingredients

servings 799 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 799 kcal
  • 40%
  • Fat:
  • 58.3 g
  • 90%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 392 mg
  • 131%
  • Sodium:
  • 2120 mg
  • 85%

Based on a 2,000 calorie diet

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Directions

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  1. Butter one 3 quart casserole dish and set aside.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside.
  3. Place bread cubes in prepared casserole dish.
  4. Whisk together the eggs, soup, milk and salt; pour over bread cubes. Add sausage and sprinkle with shredded cheese. Cover with foil and refrigerate overnight.
  5. The next morning, preheat oven to 350 degrees F (175 degrees C) and bake for 1 hour.

Reviews

11
  1. 19 Ratings

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Most helpful

his was good. I made it New Years day. Putting everything together the night berfore makes it very easy. Thisn would be an excellent and easy addition for a brunch.

Most helpful critical

This was really easy and smelled wonderful as it was cooking! My husband doesn't like sausage so I used bacon instead. The bread was a little mushy for my taste, but everyone else loved it. Th...

his was good. I made it New Years day. Putting everything together the night berfore makes it very easy. Thisn would be an excellent and easy addition for a brunch.

We had this for Christmas morning breakfast as the poster suggested, and we really enjoyed it. It's got a different texture (something like bread pudding) from most make-ahead egg casseroles ...

This was really easy and smelled wonderful as it was cooking! My husband doesn't like sausage so I used bacon instead. The bread was a little mushy for my taste, but everyone else loved it. Th...

We didn't like this very much. After a few bites both my husband and I ended up eating oatmeal for breakfast instead.

Other than being way too salty, it was pretty good. I would use a 4 quart dish, as the three quart just barely held with ingredients,leaving much spillage.

Just made my first batch--I can tell it will be great and it sure was easy. One thing though, I could not imagine actually using a can of cheddar cheese soup, it did not sound appealing. I use...

I made a few changes by reducing the salt to 1/2 teaspoon which I felt was plenty because of all the salt in the soup. Also, after I began making this I discovered I only had 5 eggs so I reduce...

This is our new christmas tradition. Christmas eve night, i whip this up, then Christmas morning, we pop it in the oven while the kids open presents.

My husband loves this recipe! I make a different breakfast for him & his co-worker every Sunday Morning. This is their favorite!